Roasted Pumpkin Soup
Grab an extra pumpkin from the patch for this simple, savory Roasted Pumpkin Soup with Farmland® Cubed Ham. It's the perfect fix for your fall fever.
2 cups of low or no-sodium chick broth
2 cans of pure pumpkin puree (15oz cans)
1 can of evaporated milk (12 oz can)
1 tablespoon of packed brown sugar
1 1/2 teaspoon of salt
1/2 teaspoon of coarse black pepper
1/2 teaspoon of dried sage leaves
1/2 teaspoon of garlic powder
1 oz. of Parmesan cheese
3 strips of Farmland® Cubed Ham
1. Put a large pot or Dutch oven over high heat. Add the chicken broth, pumpkin puree, evaporated milk, salt, pepper, sage, garlic powder and brown sugar. Stir. Reduce heat to medium. Cover and cook, stirring often, until it comes to a simmer. Reduce heat to low. Taste. Add more salt and pepper if desired.
2. While the soup is coming up to a simmer, finely grate the Parmesan cheese and finely chop the bacon. Mix them together.
3. Preheat a nonstick skillet over medium heat. Drop the Parmesan and bacon mixture into the pan in 6 little piles with space between them. When the piles have melted and started to brown (about a minute), use a spatula to scrape under them and flip them over. Cook, flipping occasionally, until golden brown on both sides, 1-3 more minutes. Remove from heat. Let them cool for a minute and then chop them up.
4. Ladle the soup into bowls and top with the bacon and Parmesan crumbles.